Seasoned Bread Crumbs

Dec 8, 2009

This ultimate multipurpose ingredient doesn't have to cost a cent. Using pantry items and stale bread, you can make crumbs — ready for topping casseroles, coating chicken, or adding to meatloaf — with a lot less sodium than store-bought and without a trip to the market.

In food processor with knife blade attached, pulse bread with salt and pepper until fine crumbs form. Add flavor variations, below, if desired; pulse to combine. Store in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.

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